My friend Stacie has a blog called Kats Kitchen and she posted a recipe for M&M Cookies 2 or 3 years ago that I’ve been using to make Chocolate Chip Cookies ever since. Her recipe is an adaptation of Alton Brown’s The Chewy.
BEST EVER CHOCOLATE CHIP COOKIES
- 2 sticks unsalted butter, melted
- 1/4 cup sugar
- 1 1/4 c. brown sugar
- 1 egg
- 1 egg yolk
- 2 T. milk
- 1 1/2 tsp. vanilla
- 2 1/4 c. bread flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 c. chocolate chips
Sift flour, salt and baking soda. Set aside.
Combine melted butter and sugar in mixing bowl and mix on low until combined. Add egg, egg yolk, milk and vanilla and continue mixing. Slowly add flour mixture and then chocolate chips. Chill dough for at least an hour.
Preheat oven to 375 degrees. Generously scoop onto cookie sheets (I usually get about 2 1/2 dozen cookies out of one batch). And here’s where I learned something new… cookie sheet rotation!
This may be old news to some of you, but cookie sheet rotation makes a huge difference. I put in the first tray on the top rack, set the timer for 7 minutes, rotate and add a tray to the bottom rack. Set the timer for 7 minutes, take out the tray on the top rack, rotate the tray on the bottom rack and move to top. 7 more minutes… you get the idea. Granted, every oven is different, but a total of 14 minutes gives me a perfect cookie in mine – lightly browned on the edges and soft in the middles. PERFECT.